Whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk together buttermilk and butter.

Pour wet ingredients into the dry ingredients and stir together. Transfer mixture to a lightly floured surface and knead until dough becomes smooth (dough will be sticky at first).

Make filling: Finely chop 1/2 cup Ghirardelli Bittersweet Chocolate Baking Chips and combine with sugar, butter and cinnamon in a small bowl and mix well.

Roll out dough into a 12x8-inch rectangle and spread with filling, leaving a 1/4-inch border. Gently press into the dough. Roll lengthwise so you have a 12-inch long log and cut into 12, 1-inch pieces.

Grease a mini muffin tin and place each cinnamon roll in a space. Bake for 15 to 20 minutes or until golden brown on top. Let cool for 10 minutes before removing.

Melt remaining 1/2 cup chocolate chips in a microwave safe bowl on high for 20 seconds.

Stir and continue to heat in 15- to 20-second increments, stirring each time, until melted and smooth. Beat cream cheese in a mixer until creamy. Add chocolate and confectioners’ sugar and beat until fluffy and combined.

Spread or pipe frosting on top of mini cinnamon rolls and serve immediately.